Directions

Line a 9-in. pie plate with pastry; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack.

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, in a large saucepan, combine the milk, sour cream and pudding mix until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.

Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Gently stir in lemonade concentrate; keep warm.

Add lemon juice and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.

My Review

The taste just like homemade lemonade!! This a refreshing end to a great meal! It's so yummy!!

cherylriello

Jun 23, 2014

I made this recipe yesterday. I followed every time-consuming step. I think there's an easier way to make this pie but I wouldn't bother because when I served it it was watery and didn't even have the consistency of pudding! I was so disappointed. It just didn't set up. I'm sticking to the old fashioned lemon meringue pie recipe of my mom's!!

barbkeefer

Sep 2, 2009

The issue was April/May 2008.It has alot of good recipes.

lovenewrecipes

Aug 10, 2009

Does anyone know which issue of Taste of Home this recipe came from? It had this pie and the slice 'n bake lemon gems on the cover and was titled "simply mouth-watering". I'd like to order a copy of the back issue. Thanks!